Key Facts
- Starting
6 Oct 2025- Location
- Wandsworth
- Start Time
- 10:00
- End Time
- 13:00
- Duration
- 5 Weeks
- Study Mode
- Part Time Day
- Days
- Monday
- Start Date
- 6 Oct 2025
- Level
- Short Course
- Code
- WABX117TL
Fees
- 19+ Fee
- £ 75
Introduction to Bread and Pastries
Step into the world of artisan baking with our Bread Making & Pastries course — a hands-on journey through the timeless techniques and modern creativity of bakery arts. Whether you're a home baker or aspiring professional, this course will equip you with the skills to craft beautifully baked breads and delicate pastries from scratch.
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Course Content
What You'll Learn: Bread Making: o Understanding flours, yeast, and fermentation o Kneading techniques and dough hydration o Artisan bread styles: sourdough, baguettes, focaccia, brioche, ciabatta o Proofing, scoring, and baking for perfect crust and crumb Pastry Skills: o Laminated doughs puff pastry o Shortcrust and sweet doughs for tarts and galettes o Custards, creams, and pastry fillings o Finishing techniques: glazes, icing, fruit toppingsYeast Bread: Includes varieties like focaccia seeded loaves and baguettes. Flatbreads: Such as pita, naan, and tortilla. Quick Breads: Like banana bread and muffins, which use baking powder or baking soda as leavening agents instead of yeast. Puff Pastry: Known for its flaky layers, used in items like pies and turnovers. Shortcrust Pastry: Crumbly and tender, used for tarts and pies. Choux Pastry: Light and airy, used for éclairs and cream puffs.
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Additional Information
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Course Structure